Peruvian Tiradito al ají amarillo is a tantalizing dish that showcases the vibrant flavors of Peru. It’s a close relative of ceviche, but it has a unique character. This dish combines the freshness of raw fish with the tangy and spicy notes of ají amarillo, a yellow chili pepper that’s a staple in Peruvian cuisine. Originating from the coastal regions of Peru, Tiradito is a true seafood delicacy. It’s about balancing the zing of lime and ají amarillo with the succulence of fresh fish or seafood, creating a dish that dances on your taste buds.
| Country | Peru |
| Degree of Difficulty | Medium |
| Type of Food | Starter or Main Course |
| Cooking Time | 20 minutes |
| Preparation Time | 15-20 minutes |
| Serving Size | 4 people |
Ingredients:
- 1 lb (450g) fresh white fish (such as sea bass or sole), thinly sliced
- 3-4 ají amarillo peppers (available in paste form if fresh isn’t accessible)
- 1/2 cup fresh lime juice
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1/4 cup fresh cilantro leaves, finely chopped
- 1/4 cup red onion, thinly sliced into rings
- Corn kernels (optional for garnish)
- Sweet potato or yam, boiled and sliced (optional for garnish)
Steps or Directions:
- In a blender, combine the ají amarillo peppers, garlic, and lime juice. Blend until you have a smooth, bright yellow sauce. Season with salt and pepper.
- Arrange the thinly sliced fish on a serving platter.
- Pour the ají amarillo sauce evenly over the fish slices.
- Let the fish marinate in the sauce for about 5-10 minutes, allowing the citrusy spice to work its magic. The acid from the lime will lightly “cook” the fish.
- Garnish with fresh cilantro, sliced red onions, and, if desired, boiled sweet potato or yam slices. Corn kernels also make a lovely addition.
- Serve your Tiradito al ají amarillo immediately and enjoy the bold, zesty flavors.
Nutritional Information: (Per Serving)
| Calories | 190 kcal |
| Fat | 2g |
| Protein | 30g |
| Carbohydrates | 10g |
Optional Additions or Substitutions:
- For a touch of sweetness, add fresh mango or passion fruit chunks.
- You can use other seafood, such as scallops or shrimp, in place of white fish.
- Adjust the spice level to your preference by adding more or less ají amarillo.
Tips or Variations:
- When slicing the fish, ensure it’s as thin as possible for the best marinating and eating experience.
- For extra presentation points, arrange the red onion rings like a crown atop your Tiradito.
Other Countries Where They Also Make This Recipe:
- Tiradito is distinctively Peruvian, and while variations exist in neighboring countries, it is most closely associated with Peru.
Allergen Checklist:
- This dish may contain fish
- It’s not suitable for vegans or vegetarians due to the use of fish/seafood